The Vegan Carrot Cake Roll is made soft, moist, & filled with the flavors of warm spices. It is creamy & has a dairy-free, but not too dense, filling. The cake can roll up neatly & it does not crack easily. Natural sweetness & texture will be brought using freshly grated carrots. Cinnamon & nutmeg add flavor with a homey touch, which goes nicely with the cream filling. The roll cuts clean & maintains a shape. It may be prepared in advance & refrigerated in between services. It is a delicious Vegan Carrot Cake Roll Recipe & guests will be wowed!
STATS
- Diet: Vegan
- Course: Dessert
- Cuisine: American
- Time for prep: 20 minutes
- Cooking time: 14 minutes
- Working time (total): 34 minutes
- Size/serving: 1 slice
- Level of difficulty: Easy
- Mode of cooking: Baking
- Total yield: 10 slices
EQUIPMENT
- 10×15-inch jelly roll pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups & spoons
- Clean the tea towel
- Electric mixer
- Plastic wrap
INGREDIENTS
Cake:
- All-purpose flour 120g
- Baking powder 1 tsp
- Baking soda 1/2 tsp
- Ground cinnamon 1 tsp
- Ground nutmeg 1/4 tsp
- Salt 1/4 tsp
- Brown sugar 100g
- Unsweetened plant-based milk 120ml
- Neutral oil 60ml
- Vanilla extract 1 tsp
- Apple cider vinegar 1 tsp
- Freshly grated carrots 150g
Filling:
- Vegan cream cheese 200g
- Powdered sugar 60g
- Vegan butter 40g
- Vanilla essence 1 tsp
INGREDIENT NOTES
All-purpose flour:
- Provides structure & makes the cake light.
Baking powder, Baking soda:
- It will make the cake rise evenly.
Cinnamon & nutmeg:
- add flavour & richness.
Sweetness:
- Sweetness is balanced & spices are enhanced.
Brown sugar:
- Moisturizes & gives it a rich flavor.
Non-dairy milk:
- Almond, oat/soy milk can be used.
Impartial oil:
- Does not have a strong flavor & it maintains the cake soft.
Freshly grated carrots:
- Provide natural sweetness & texture.
Vegan cream cheese:
- It makes the filling smooth & creamy.
Powdered sugar:
- Thickens and sweetens the filling.
Vegan butter:
- It aids in a stable/spreadable texture.
INSTRUCTIONS
- Set the oven temperature to 180°C (350°F).
- Use parchment paper to line a jelly roll pan that is ten by fifteen inches.
- Mix the flour, baking soda, nutmeg, cinnamon, & other items in a basin.
- Mix the vinegar, milk, oil, vanilla, & brown sugar in a separate basin till smooth.
- Add the dry items to the wet mixture.
- Stir just till incorporated.
- Gently fold in the shredded carrots.
- Fill the prepared pan with batter. Distribute evenly.
- Bake till springy to the touch, 12 to 14 minutes.
- Sprinkle powdered sugar on the cloth.
- Place the cake onto a cloth.
- Take off the foil (parchment paper).
- Using a cloth, roll the cake from the short side. Let it cool fully.
- Cream cheese, butter, sugar, & vanilla should be beaten till frothy for the filling.
- Gently unroll the chilled cake. Evenly distribute the filling.
- Reroll the cake without using the cloth.
- Before slicing, wrap in plastic & refrigerate for one to two hours.
TIPS
- Make sure not to crack the cake by rolling it warm.
- Chopped fresh grated carrots will make it look more textural.
- Slice after a chill into neat pieces.
- Powdered sugar. To prevent sticking, sift powdered sugar over the towel.
- Otherwise, to make clean cuts, use a serrated knife.
STORAGE INFORMATION
Refrigerate:
- Retain for a minimum of four days in a closed container.
Freezer:
- For no more than a month, carefully wrap in plastic & place in the freezer. Before providing, let it thaw in the chiller.
FAQs
Will it still turn out without vegan cream cheese?
- Yes. A thick coconut cream/cashew cream may be used as an alternative in case you want a change of texture.
What can I do about the cracking of the cake?
- Roll when it is still hot & allow it to cool in the rolled shape, after which it is filled.
Is it feasible to make this gluten-free?
- Yes. Baking mix: Use a gluten-free flour blend specifically made to bake with. There can be a bit more sensitive results.
May I put nuts/raisins?
- Yes. Dried fruits may be added to the batter, such as walnuts, pecans/raisins.
NUTRITIONAL INFORMATION
Calories: 210
Protein: 3g
Carbohydrates: 31g
Dietary Fiber: 2g
Total Fat: 9g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 150mg
Sugars: 19g
Vitamin A: 45% DV
Vitamin C: 3% DV
Calcium: 4% DV
Iron: 6% DV
